Bloody Mary Pick-Me-Up

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  • Level: Easy
  • Yield: 8 servings
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4 cups tomato juice

1/4 cup fresh lemon juice (from about 2 lemons), plus wedges for garnish

3 tablespoons prepared horseradish

2 tablespoons Worcestershire sauce

1 tablespoon sambal oelek (Asian chili sauce)

Kosher salt and freshly ground pepper

1 1/2 teaspoons celery salt

1 tablespoon chili powder

16 ounces cold vodka


  1. Celery stalks, pickled peppers, jalapeno-stuffed olives and pickled okra, for garnish
  2. Combine the tomato juice, lemon juice, horseradish, Worcestershire sauce, sambal oelek and 1 teaspoon each salt and pepper in a large pitcher, stirring with a long spoon. Cover and refrigerate at least 2 hours or up to 2 days.
  3. Combine the celery salt and chili powder on a plate. Moisten the rims of 8 glasses with lemon wedges; dip in the celery salt mixture and fill the glasses with ice. Add the vodka to the tomato mixture; stir to combine. Pour into the prepared glasses. Garnish with celery, peppers, olives, okra and lemon wedges.